Real Recipes From Real Home Cooks ®

roasted tomato basil soup

★★★★★ 1
a recipe by
Mary Boteilho
Hendersonville, NC

Very similar to a tomato bisque but with NO cream..

★★★★★ 1
serves 8-10
prep time 1 Hr
cook time 1 Hr 30 Min
method Stove Top

Ingredients For roasted tomato basil soup

  • 3 pounds ripe tomatoes, cut in half
  • 1/4 cup, plus 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 tablespoons basalmic vinegar
  • 2 cups onions, chopped
  • 6 cloves garlic, minced
  • 2 tablespoons butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 - 28 oz can plum tomatoes, with the juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken stock

How To Make roasted tomato basil soup

  • 1
    Preheat oven to 400 degrees. Toss together the tomatoes, 1/4 cup olive oil, balsamic vinegar, salt and pepper on a baking sheet. Spread out on the baking sheet and roast in the over for 45 minutes. I will turn the tomatoes after 20-25 minutes.
  • 2
    The original recipe calls for ripe, plum tomatoes. I can't always find them, so use whatever is available.
  • 3
    While the tomatoes are roasting, I continue prepping as follows. In an 8-quart stock pot, over medium heat, add the 2 tablespoons olive oil and the butter. To this, saute the onions, garlic and red pepper flakes for 10 minutes or until the onions start to brown.
  • 4
    To the stock pot add the canned tomatoes, basil, thyme and chicken stock. Turn heat off.
  • 5
    Once the oven roasted tomatoes are done, add the roasted tomatoes and all the liquid on the baking sheet to the stock pot.
  • 6
    Bring the stock pot to a boil and simmer, uncovered for 40 minutes.
  • 7
    Pass mixture through a food mill fitted with the coarsest blade. If you don't have a food mill, you can use your blender. Because the mixture is hot, you will need to put the soup in the blender in small batches.
  • 8
    I usually only blend one-half of the mixture. This will leave you with a more chunky soup. If you want to blend all of the soup, that's OK too.
  • 9
    I have also roasted the tomatoes a day ahead and added them cold to the stock pot. This works well too!
  • 10
    Serve with grated Parmesan Cheese and bread. Yummy!

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